Happy Thursday Guys! we are almost to the weekend thank goodness. I’m not sure why, but these weeks are kind of crazy and all I can think about is getting to the weekends. I’m hoping that a few weeks from now the new schedule will feel like normal life and I won’t be pining for the long easy days of summer any more.

But in the mean time, I’m clinging a bit!

Dishes like this easy, fresh quinoa salad help me to do that, while taking advantage of the gorgeous mission figs that are in season.

Quinoa Salad with Mint, Currants and Figs

This quinoa salad is reminiscent of time that our family has spent in the Eastern Mediterranean. I love the crunch of the red quinoa combined with the soft sweet figs, chewy currants and refreshing mint. All of the subtle sweetness of the add-ins pair so beautifully with the savory vinaigrette creating a nice balanced dish. This is another that I love to serve family style as a side dish when we have friends to dinner.

Quinoa Salad with Mint, Currants and Figs

Quinoa Salad with Mint, Currants and Figs
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 cups quinoa (I used red quinoa)
  • 1 ¼ cups vegetable or chicken broth
  • 1 teaspoon kosher salt
  • ¼ cup shallots, finely diced
  • ¼ cup olive oil
  • 1.4 cup red wine vinegar
  • ½ teaspoon kosher salt
  • ½ cup mint, thinly sliced
  • ⅓ cup currants
  • 1 pint figs, quartered
  • Kosher salt to taste
Instructions
  1. Place the quinoa in a mine mesh strainer and rinse thoroughly and drain well. Set aside.
  2. In a medium sized pot, bring the broth and salt to a simmer. Add the quinoa and bring back to a simmer.
  3. Add a lid to the pot and turn the heat to lowest heat. Simmer for 15 minutes, then turn the heat off and let the pot sit for another 15-20 minutes.
  4. Meanwhile prepare the dressing for the quinoa salad:
  5. In a small bowl, combine the shallots, olive oil, red wine vinegar and salt and whisk together. Set aside.
  6. Remove the lid from the pot and fluff the quinoa with a fork. Transfer the hot quinoa to a large bowl and continue to fluff.
  7. Add the dressing and toss well with the quinoa. The add the currants and fold in the fresh mint. Season to taste with kosher salt.
  8. Fold in the fresh figs, saving a few for the top of the dish. Transfer to a platter and serve immediately or store in the refrigerator and serve chilled.

 

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Happy Thursday Guys! we are almost to the weekend thank goodness. I’m not sure why, but these weeks are kind of crazy and all I can think about is getting to the weekends. I’m hoping that a few weeks from now the new schedule will feel like normal life and I won’t be pining for the long easy days of summer any more.

But in the mean time, I’m clinging a bit!

Dishes like this easy, fresh quinoa salad help me to do that, while taking advantage of the gorgeous mission figs that are in season.

Quinoa Salad with Mint, Currants and Figs

This quinoa salad is reminiscent of time that our family has spent in the Eastern Mediterranean. I love the crunch of the red quinoa combined with the soft sweet figs, chewy currants and refreshing mint. All of the subtle sweetness of the add-ins pair so beautifully with the savory vinaigrette creating a nice balanced dish. This is another that I love to serve family style as a side dish when we have friends to dinner.

Quinoa Salad with Mint, Currants and Figs

Quinoa Salad with Mint, Currants and Figs
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 cups quinoa (I used red quinoa)
  • 1 ¼ cups vegetable or chicken broth
  • 1 teaspoon kosher salt
  • ¼ cup shallots, finely diced
  • ¼ cup olive oil
  • 1.4 cup red wine vinegar
  • ½ teaspoon kosher salt
  • ½ cup mint, thinly sliced
  • ⅓ cup currants
  • 1 pint figs, quartered
  • Kosher salt to taste
Instructions
  1. Place the quinoa in a mine mesh strainer and rinse thoroughly and drain well. Set aside.
  2. In a medium sized pot, bring the broth and salt to a simmer. Add the quinoa and bring back to a simmer.
  3. Add a lid to the pot and turn the heat to lowest heat. Simmer for 15 minutes, then turn the heat off and let the pot sit for another 15-20 minutes.
  4. Meanwhile prepare the dressing for the quinoa salad:
  5. In a small bowl, combine the shallots, olive oil, red wine vinegar and salt and whisk together. Set aside.
  6. Remove the lid from the pot and fluff the quinoa with a fork. Transfer the hot quinoa to a large bowl and continue to fluff.
  7. Add the dressing and toss well with the quinoa. The add the currants and fold in the fresh mint. Season to taste with kosher salt.
  8. Fold in the fresh figs, saving a few for the top of the dish. Transfer to a platter and serve immediately or store in the refrigerator and serve chilled.